{"id":6656,"date":"2023-08-19T00:24:29","date_gmt":"2023-08-18T17:24:29","guid":{"rendered":"https:\/\/loudhdtv.com\/?p=6656"},"modified":"2023-08-19T00:24:29","modified_gmt":"2023-08-18T17:24:29","slug":"6-golden-rules-for-mastering-japanese-grilling","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=6656","title":{"rendered":"6 Golden Rules for Mastering Japanese Grilling"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<\/p>\n<div>\n<div class=\"drop-cap text-big text-gray\"> <span class=\"drop-cap__first text-dropcap \">F<\/span>or Japanese-American chef <a href=\"https:\/\/nikux.com\/about-us\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/nikux.com\/about-us\/\">Shin Thompson<\/a>, grilling is so much more than <a href=\"https:\/\/www.wellandgood.com\/grilling-and-masculinity\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/grilling-and-masculinity\/\">just throwing a few burgers<\/a> on some hot grates between the months of June and August (you know, \u201c<a href=\"https:\/\/www.wellandgood.com\/summer-grill-recipes\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/summer-grill-recipes\/\">grilling season<\/a>\u201d). Rather, it\u2019s his livelihood and the inspiration behind his highly-acclaimed <em>yakiniku<\/em>-style restaurant, <a href=\"https:\/\/nikux.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/nikux.com\/\">Niku X<\/a>, located in Downtown Los Angeles that serves Japanese-style grilling year-round.<\/div>\n<p>Inspired by his childhood in Yamaguchi, Japan and his mother\u2019s Japanese roots, Thompson has dedicated a large portion of his professional career to honoring one of his favorite forms of grilling, called <em>yakiniku<\/em>. Unlike using a gas grill hooked up to a propane tank for fuel, <em>yakiniku <\/em>calls for a small, usually countertop grill set up over a charcoal-burning flame, where foods like meat and <a href=\"https:\/\/www.wellandgood.com\/plant-based-grilling\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/plant-based-grilling\/\">vegetables<\/a> get cooked to perfection.<\/p>\n<hr\/>\n<hr\/>\n<p>Ahead, Thompson explains the form of art that is <em>yakiniku <\/em>grilling and shares\u00a0some of the simplest ways to up your grilling game no matter the time of the year.<\/p>\n<h2><strong>How is <\/strong><strong><em>yakiniku <\/em><\/strong><strong>different than other forms of over-the-fire cooking?<\/strong><\/h2>\n<p>First, let\u2019s delve into what exactly makes <em>yakiniku<\/em> grilling different from other forms of grilling. If you look at almost every global cuisine, you\u2019ll find that it includes some form of over-the-fire cooking in its repertoire. (It makes sense, considering that fire + food = one of the most rudimentary and ancient cooking methods.) However, as cultures have adapted cooking over fire to meet their needs (and palates), you\u2019ll find that the techniques, flavors, and what they call it varies from place to place.<\/p>\n<div class=\"related-content \" style=\"\" data-module-init=\"related-content\" data-module-immediate=\"\" v-cloak=\"\">\n<div class=\"related-content__wrapper \" v-cloak=\"\" :class=\"{'is-loaded':isLoaded}\">\n<p> <span class=\"inline pr-6 text-seafoam-dark\">Related Stories<\/span> <\/p>\n<p> <related-content class=\"related-content__links\" parent-article-permalink=\"https:\/\/www.wellandgood.com\/japanese-grilling\/\" current-title=\"\u2018I\u2019m a Michelin-Starred Japanese Chef, and These Are My 6 Golden Rules for Grilling the Most Flavorful Foods\u2019\" current-image=\"japanese-grilling-eggplant.png\" v-on:parsely-posts-loaded=\"onPostsLoaded\" start-date=\"2023-02-18\" tag=\"div\" inline-template=\"\" url=\"https:\/\/www.wellandgood.com\/japanese-grilling\/\" secret=\"w5ztterVB03LGZJLfXS0hf3EvQBuFFIWew9hmVQxthU\" apikey=\"wellandgood.com\" limit=\"3\"> <\/p>\n<div>\n<div class=\"related-content__card mb-[10px] sm:mb-[20px]\" :class=\"{'related-content__card--full':posts.length === 1}\" v-for=\"(post, key) in posts\"> <a v-on:click.prevent=\"trackLinkGA($event, key)\" :href=\"https:\/\/www.wellandgood.com\/japanese-grilling\/post.url\" data-url-source=\"related-content\" class=\"related-content__link\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"\"> <\/p>\n<div class=\"related-content__card--image bg-tan\" :style=\"{ backgroundImage: 'url(' + post.image_url + ')' }\"> <img :src=\"https:\/\/www.wellandgood.com\/japanese-grilling\/post.image_url\" :alt=\"post.title\"\/> <\/div>\n<p> <\/a>  <\/div>\n<\/p><\/div>\n<p> <\/related-content> <\/div>\n<\/p><\/div>\n<p>For example, in Argentina, it\u2019s an <em>asado<\/em>, where they usually have a wheel that allows the <em>asadores <\/em>(grill masters) to raise and lower the food onto the heat source (usually wood or coal). Meanwhile, in the United States, you\u2019ll find various barbecuing techniques\u2014Texas, Memphis, Kansas City, North Carolina, South Carolina, and so on\u2014and folks using everything from smokers to pellet grills to gas grills (the list goes on) in their backyard setup.<\/p>\n<p>All to say: What makes <em>yakiniku <\/em>different from all of the above\u2014and Thompson\u2019s all-time favorite way to grill\u2014is the unique flavors this technique imparts. By relying on specific equipment (particularly Japanese charcoal and grill), cooking foods in close proximity to the heat source, and pairing it with Japanese flavors, marinades, and ingredients, in Thompson\u2019s purview, <em>yakiniku <\/em>is like no other form of grilling.<\/p>\n<p>TL;DR? Let\u2019s skip to the good part: How we can replicate the flavors and techniques of this form of grilling from the comfort of our homes.<\/p>\n<h2>6 foolproof Japanese grilling techniques to try, according to a Michelin-starred chef<\/h2>\n<h3>1. The charcoal used for grilling shouldn\u2019t be an afterthought<\/h3>\n<p>If there\u2019s one thing that Thompson would want you to take away from this is that the quality of the charcoal used matters\u2014especially if the goal is tastier grilled veggies. \u201cWe use the real <em>binch\u014dtan<\/em> Japanese charcoal, not briquettes, at Niku X and even when I\u2019m grilling at home,\u201d Thompson says. \u201c<em>Binch\u014dtan<\/em> charcoal is made from white oak wood that\u2019s been hardened to create a charcoal that lasts a long time and gets very, very hot, like 1,600\u00baF to 1,700\u00baF, which allows us to get this nice char on the outside of what we\u2019re cooking,\u201d he says.<\/p>\n<blockquote class=\"instagram-media\" style=\"background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);\" data-instgrm-captioned=\"\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/CcZgZZhOHWK\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\"><\/blockquote>\n<p>This type of charcoal is ideal for grilling just about anything, including <a href=\"https:\/\/www.wellandgood.com\/anti-inflammatory-grilling\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/anti-inflammatory-grilling\/\">anti-inflammatory-friendly fish and vegetables<\/a>. \u201cOnce I discovered <em>binch\u014dtan<\/em>, it became really hard to go back to a regular gas grill. It doesn\u2019t give you the same flavor,\u201d Thompson says.<\/p>\n<p>If you want to give <em>binch\u014dtan <\/em>charcoal a try for yourself, Thompson recommends purchasing them online from <a href=\"https:\/\/lamtc.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/lamtc.com\/\">Mutual Trading Company<\/a>, where they <a href=\"https:\/\/mtckitchen.com\/all-natural-binchotan-charcoal-hotei\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/mtckitchen.com\/all-natural-binchotan-charcoal-hotei\/\">retail for $150 per 33 pounds<\/a>. Plus, for the full experience, you can also invest in a <a href=\"https:\/\/mtckitchen.com\/kaginushi-charcoal-konro-grill-large-30-3-x-9\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/mtckitchen.com\/kaginushi-charcoal-konro-grill-large-30-3-x-9\/\"><em>konro<\/em> Japanese-style grill<\/a> that\u2019s long and narrow and ideal for making <em>yakiniku <\/em>at home.<\/p>\n<h3>2. Marinades are your grilling BFF<\/h3>\n<p>According to Thompson, grilling and <a href=\"https:\/\/www.wellandgood.com\/anti-inflammatory-sauces\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/anti-inflammatory-sauces\/\">marinades<\/a> go hand in hand. \u201cMarinades work well with grilling. At the restaurant, we have different items that are marinated. For example, we have a tri-tip that\u2019s marinated in an umeboshi\u2014pickled plum\u2014chimichurri. The sourness from the plum helps cut through the richness,\u201d he says. He adds that pears, Dijon mustard, and oranges are great for making flavorful marinades, too.<\/p>\n<h3>3. Grill some of the vegetables that you\u2019d typically roast for even more flavor<\/h3>\n<p>While you may be more accustomed to <a href=\"https:\/\/www.wellandgood.com\/how-to-roast-vegetables\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/how-to-roast-vegetables\/\">roasting your veggies<\/a> in the oven, Thompson says grilling them (especially over charcoal) will make all the difference. \u201cWe work with a San Diego-based farm called <a href=\"https:\/\/girlndug.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/girlndug.com\/\">Girl and Dug<\/a>, where we source vegetables like squash and zucchini. When you put them on the charcoal, it helps bring out their sweetness even more,\u201d Thompson says.<\/p>\n<h3>4. Resist the urge to slice into your food immediately off of the grill<\/h3>\n<p>Ask any grilling pro, and they\u2019ll tell you it\u2019s imperative to allow your food to rest right after it comes off the grill to prevent moisture loss. As food grills, it begins to constrict. But as time passes, and once it\u2019s removed from the heat source, the food can relax and redistribute its juices again. As a rule of thumb, Thompson recommends waiting at least 10 minutes before digging in. That said, the larger the cut, the longer you\u2019ll need to wait. (So, more like 20 minutes.)<\/p>\n<h3>5. Always, always, always check the temperature of your grill before grilling<\/h3>\n<p>Want a one-way ticket to <a href=\"https:\/\/www.wellandgood.com\/grilling-mistakes\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/grilling-mistakes\/\">accidentally ruining your food<\/a>? Put it on the grill when it\u2019s too hot (burn your food) or too cold (it\u2019ll stick onto the grates). According to Thompson, it\u2019s important to ensure your grill is at the appropriate temperature <em>before<\/em> getting started. If you\u2019re working with a <em>yakiniku-<\/em>style grill, the built-in vents help control the airflow and, thus, the temperature of the charcoal.<\/p>\n<blockquote>\n<p>According to Thompson, it\u2019s important to ensure your grill is at the appropriate temperature <em>before<\/em> getting started.<\/p>\n<\/blockquote>\n<p>Regardless of the grill that you\u2019re using, Thompson recommends always conducting a quick temperature check. \u201cUse something smaller first, instead of putting the whole thing on [all of the food], to test the temperature,\u201d he says. This is especially important when cooking with water-dense vegetables, like zucchini. If you leave it on too long, it gets soggy. But if the temperature is just right, you\u2019ll be able to achieve those restaurant-worthy grill marks while maintaining an <em>al dente<\/em> texture. And if it\u2019s too hot and turns into a stuck-on disaster, you can always use an <a href=\"https:\/\/www.wellandgood.com\/how-to-clean-grill-with-onion\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/how-to-clean-grill-with-onion\/\">onion to help clean up the mess<\/a>.<\/p>\n<blockquote class=\"instagram-media\" style=\"background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);\" data-instgrm-captioned=\"\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/Cr1uqimr5nn\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\"><\/blockquote>\n<h3>6. Finishing salts are better than over-seasoning your food<\/h3>\n<p>Especially if you\u2019re just getting started with grilling, Thompson recommends <a href=\"https:\/\/www.wellandgood.com\/anti-inflammatory-seasoning-blends\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/anti-inflammatory-seasoning-blends\/\">seasoning the food<\/a> a little bit beforehand but then relying on a high-quality finishing salt to seal the deal once it\u2019s done cooking. \u201cGo lighter than you normally would on the salt, and then add some high-quality finishing salt afterward so you\u2019re not overdoing it with salt from the beginning and finding out after it\u2019s cooked that it\u2019s way too salty,\u201d he says.<\/p>\n<p>This is handy information since you can\u2019t apply a chef\u2019s cardinal rule of \u201c<a href=\"https:\/\/www.wellandgood.com\/how-to-make-something-less-salty\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/how-to-make-something-less-salty\/\">tasting as you go<\/a>\u201d when it comes to grilling, amirite?<\/p>\n<\/p><\/div>\n<p><script async defer src=\"https:\/\/platform.instagram.com\/en_US\/embeds.js\"><\/script><br \/>\n<br \/><div data-type=\"_mgwidget\" data-widget-id=\"1675549\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For Japanese-American chef Shin Thompson, grilling is so much more than just throwing a few burgers on some hot grates between the months of June and August (you know, \u201cgrilling season\u201d). Rather, it\u2019s his livelihood and the inspiration behind his highly-acclaimed yakiniku-style restaurant, Niku X, located in Downtown Los Angeles that serves Japanese-style grilling year-round. &hellip;<\/p>\n","protected":false},"author":3,"featured_media":6657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/6656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6656"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/6656\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/media\/6657"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}